Why You’ll Love This Recipe

This Moist Chocolate Cake is everything a chocolate cake should be: soft, tender, deeply chocolatey, and incredibly satisfying. The moist crumb ensures it stays fresh for days, making it ideal for birthdays, celebrations, or just an after-dinner dessert. With easy-to-follow steps and pantry staples, this recipe will become your go-to chocolate cake for any event or sweet craving.

Ingredients

1 and 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
2 cups granulated sugar
1 and 1/2 teaspoons baking powder
1 and 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup whole milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
1/2 cup sour cream or plain yogurt (optional, for extra moisture)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
In a large mixing bowl, sift together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
Add the eggs, milk, oil, and vanilla extract to the dry ingredients. Beat on medium speed for 2 minutes until well combined.
Stir in the boiling water carefully. The batter will be thin—this helps create a moist texture.
Fold in the sour cream or yogurt if using, and mix until smooth.
Divide the batter evenly between the prepared cake pans.
Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely before frosting.

Servings and Timing

Servings: 10-12
Prep time: 15 minutes
Bake time: 30-35 minutes
Total time: 45-50 minutes

Variations

Add espresso: Mix in 1 teaspoon of instant espresso powder with the dry ingredients to enhance the chocolate flavor.
Use buttermilk: Substitute the whole milk with buttermilk for an extra tender crumb.
Make it a sheet cake: Bake in a 9×13-inch pan for a simple, single-layer cake.
Add chocolate chips: Stir in 1/2 cup chocolate chips or chunks for gooey chocolate pockets.

Storage/Reheating

Storage: Store the unfrosted or frosted cake covered at room temperature for up to 3 days, or refrigerate for up to 5 days.
Reheating: To serve warm, microwave individual slices for 10-15 seconds. Frosted cakes should be reheated gently to avoid melting the frosting.

FAQs

1. What makes this chocolate cake so moist?

The use of oil, boiling water, and sour cream/yogurt creates a super moist texture that stays fresh longer than butter-based cakes.

2. Can I use butter instead of oil?

Yes, but the cake may be slightly less moist. If substituting, use the same amount of melted butter as oil.

3. Can I use Dutch-processed cocoa powder?

Yes, but you may need to adjust the leavening agents since Dutch cocoa is not acidic like natural cocoa.

4. Can I make this cake gluten-free?

Yes, use a 1:1 gluten-free flour blend suitable for baking. Make sure to check that all other ingredients are gluten-free.

5. Can I turn this into cupcakes?

Yes, divide the batter among lined muffin tins and bake at 350°F for 18-22 minutes.

6. Can I freeze this cake?

Absolutely! Wrap unfrosted cake layers tightly in plastic wrap and foil, and freeze for up to 3 months.

7. What kind of frosting goes best with this cake?

Classic chocolate buttercream, cream cheese frosting, or ganache pairs perfectly with this rich cake.

8. Can I make this cake without eggs?

Yes, you can substitute each egg with 1/4 cup unsweetened applesauce or a commercial egg replacer.

9. Why is the batter so thin?

The thin batter is normal—it helps ensure a moist texture after baking.

10. How do I prevent the cake from sticking to the pans?

Grease the pans well and use parchment paper circles on the bottom for easy release.

Conclusion

Moist Chocolate Cake is a tried-and-true favorite for good reason. With its rich chocolate flavor, tender crumb, and effortless preparation, it’s the kind of dessert that’s sure to become a staple in your kitchen. Perfect for any celebration or chocolate craving, this cake is a timeless classic that delivers every single time.

Moist Chocolate Cake

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Moist Chocolate Cake is a rich, fluffy dessert made with cocoa and a touch of sour cream for an incredibly tender crumb. It’s a chocolate lover’s dream perfect for any celebration or sweet craving.

Author: Laura
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 10-12 servings
Category: Dessert
Method: Baked
Cuisine: American
Diet: Vegetarian

Instructions

Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line with parchment paper.
Sift together flour, cocoa powder, sugar, baking powder, baking soda, and salt in a large bowl.
Add eggs, milk, oil, and vanilla to the dry ingredients. Beat on medium speed for 2 minutes.
Carefully stir in the boiling water; batter will be thin.
Fold in sour cream or yogurt if using and mix until smooth.
Divide batter evenly between pans and bake for 30–35 minutes, or until a toothpick comes out clean.
Cool in pans for 10 minutes, then transfer to wire racks to cool completely before frosting.

Notes

Use buttermilk instead of milk for an extra tender crumb.
Add espresso powder to enhance chocolate flavor.
Store frosted or unfrosted at room temperature up to 3 days, refrigerated up to 5 days.
Freeze unfrosted layers up to 3 months.

Nutrition

Serving Size: 1 slice
Calories: 380
Sugar: 32g
Sodium: 320mg
Fat: 16g
Saturated Fat: 4g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 56g
Fiber: 3g
Protein: 5g
Cholesterol: 45mg